NYU Pledges to Serve Less Meat: “We Hope Others Will Join Us”

New York University (NYU) is the latest educational institution in New York to pledge to serve up more plants in a bid to reduce its food-related carbon emissions. The private research university joins Columbia University, The Rockefeller University, and Fordham University in signing up for the NYC Plant-Powered Carbon Challenge.

The City Hall initiative was introduced earlier this year by New York Mayor Eric Adams before allegations of federal corruption came to light and he was indicted.

The Plant-Powered Carbon Challenge is a voluntary initiative that aims to engage New York’s private sector in building a more sustainable food system in the city. Each signatory must pledge to reduce its food-related carbon footprint by 25 percent by 2030.

Right now, experts agree that the food system is not sustainable. Animal agriculture, in particular, is driving up greenhouse gas emissions. In fact, according to the United Nations, the livestock industry is currently responsible for around 14.5 percent of global emissions. To put that in perspective, aviation is responsible for around 2.5 percent of emissions.

Research suggests animal agriculture is also a leading driver of deforestation, water pollution, and land use.

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Building a more sustainable, plant-forward food system

However, studies have indicated that moving to a more plant-based food system could reduce the food industry’s impact on the planet. Last year, one study published in the scientific journal Nature Communications, suggested that swapping 50 percent of meat and milk products with plant-based alternatives by 2050 could reduce greenhouse gas emissions by more than 30 percent.

This is because plant-based foods tend to require fewer resources, including land and water, and they also don’t produce as much methane, which is the potent greenhouse gas associated with cattle farming (for one year, the average cow belches out around 220 pounds of methane into the atmosphere).

“NYU aims to be a leader in the higher education sector when it comes to addressing climate change directly through our food choices,” Linda G. Mills, the president of NYU, said in a statement. “Delicious, healthy food helps our community flourish, and reducing the associated carbon footprint helps our planet flourish. NYU is proud to be a part of this initiative and we hope others will join us.”

Affirming its commitment to plant-based foods, NYU revealed it was accepting the NYC Plant-Powered Carbon Challenge at its own Plant-Based Food Festival, which was held at the Kimmel Center earlier this month and attended by more than 400 people and more than 20 food brands and plant-based organizations.

“Our community craves opportunities to make positive change on climate,” said NYU’s Chief Sustainability Officer, Cecil Scheib. “This is one of the best ways each of us can have an impact,” before adding that “we get to make a critical choice with every mouthwatering bite.”

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Making New York a more plant-based place, from NYU to The US Open

New York’s universities aren’t alone in trying to cultivate a more sustainable, plant-forward approach to food. Other signatories to the NYC Plant-Powered Carbon Challenge include Aramark, Morrison Healthcare, The New York Botanical Garden, and The US Open.

“The US Open is leading the sports industry in building a sustainable food system for New York City,” Kate MacKenzie, the executive director of the Mayor’s Office of Food Policy, said in a statement after the popular tennis tournament announced it was accepting the challenge in August. 

“As the effects of climate change become more prevalent, it’s putting athletes and many of our favorite sporting events at risk,” she continued. “That’s why we need to draw down our greenhouse gas emissions, starting with food. We are proud to partner with the US Open in their efforts to reduce their food-based emissions through delicious, plant-powered meals.”

Outside of the private sector, New York City’s school system has also been promoting plant-based diets. In 2022, all of the city’s public schools started Vegan Fridays, which involves offering around 930,000 children plant-based meals for free every Friday. Now, the initiative is referred to as Plant Powered Fridays.

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“Every Friday, school cafeterias feature a nutritious plant-based dish as the primary menu item,” confirms the NYC Mayor’s Office of Food Policy. “Many of these meals are made from scratch with fresh ingredients.”

Scheib and Mackenzie hope that NYU’s announcement will encourage more educational institutions across the city to get involved with the Plant-Powered Carbon Challenge. 

“NYU’s commitment to reducing food-based carbon emissions in their dining facilities is a testament to their dedication to building a better food system,” said Mackenzie, before calling the university “a shining example for higher education institutions to set ambitious food and climate targets.”